Directions

In a blender, puree the cooked lentils with evaporated milk until smooth. Add the egg, salt, and granulated sugar and blend to combine.

In a small bowl, combine the hot water with the shortening and stir until the shortening is fully melted, cool at least to 115ºF and add to the yeast mixture.

Gradually mix in 2 cups of the flour to the yeast mixture and blend until smooth. Gradually add the remaining flour, combining until a sticky dough forms. Note: the dough should be sticky, but also manageable to handle. Pour the dough onto a lightly floured surface and knead until the dough is smooth and all lumps have been worked in. Transfer to a lightly greased bowl; turn to grease top with oil. Cover the bowl with plastic wrap and set aside in a warm place to rise/double in size for 1½ - 2 hours.

Turn the dough out onto a surface and roll to a ¼ inch thickness. Cut into squares.

Heat canola oil in a deep fryer or deep pot (enough oil to be 2 - 3 inches deep in the pot) to 360ºF. Gently add the dough to the oil and cook for approx. 1 - 2 minutes per side or until a deep golden colour is achieved on both sides. Remove from the oil and transfer to a tray lined with paper towel. Fry the beignets in batches, to avoid crowding in the pot.

Toss the beignets with icing sugar and serve immediately with a little extra icing sugar on top.

Note: Traditional beignets are tossed and topped with icing sugar, but feel free to experiment by using other exciting toppers like maple sugar, brown sugar, or cayenne with a touch of sea salt.